I have mixed feelings when it comes to meat. I grew up on a family farm where my parents raised cattle, hogs and chickens, most of which ended up on someone’s plate (including ours). While I understand people who consider that inhumane, I continue to believe those animals led relatively happy lives in our creek pasture, roomy shed and – for the chickens – in our grove and coop.

My family continues to purchase meat from single producers as much as possible, including through my parents’ farm connections. Local farmers’ markets and even grocery stores make it increasingly possible to know your meat sources by their names (personal, not corporate). Still, the vast majority of us Americans buy our meat from “industrial” agriculture, which has vastly increased productivity of animal protein but raised major concerns about animal welfare, the environment, public health and the quality of life in rural communities.

In 2008, the Pew Commission on Industrial Farm Animal Production issued a landmark study that looked at problems associated with industrial food animal production. Its key recommendations included a ban on the non-therapeutic use of antimicrobials in food animal production, implementation of a new system to deal with farm waste, phase-out of the “most intensive and inhumane production practices,” and aggressive enforcement of existing anti-trust laws. Many in the agricultural community and in Congress hailed the recommendations as a catalyst to correct unsustainable and unsafe big-ag practices.

“There has been an appalling lack of progress,” stated Robert Lawrence, M.D., the center’s director. “The failure to act by the USDA and FDA, the lack of action or concern by the Congress, and continued intransigence of the animal agriculture industry have made all of our problems worse.”

Coincidentally, 2013 marks the 10th anniversary of the Meatless Monday Campaign, for which the Johns Hopkins Center for a Livable Future serves as scientific adviser. The campaign, now active in 29 countries, asserts that skipping meat one day a week “is good for you, great for your nation’s health, and fantastic for the planet.” More than 100 schools, food service companies and restaurants in the U.S. now offer Meatless Monday options. (Fun fact: The campaign was founded by Sid Lerner, one of the original Mad Men of Madison Avenue, best known for his “squeeze the Charmin” toilet paper campaign. Bring back memories for anyone?)

Are you worried about large-scale animal production? (Photo: Food, Inc.)

While I praise the Meatless Monday Campaign, the Johns Hopkins Center and the Pew Commission for their important work in reducing our indulgent 270-pounds-per-year meat consumption, I feel we have a long, long way to go to reverse the damage we’re doing to our bodies and environment. If you haven’t seen it, and even if you have, a viewing of Robert Kenner’s 2008 documentary “Food, Inc.” will underscore that for you. (In addition to its disturbing images of mass-produced livestock and poultry, the movie shares even more disturbing facts such as how hobbled the USDA is in regulating the meat industry and the fact that the Food and Drug Administration conducted only 9,164 food safety inspections in 2006, compared to 50,000 in 1972.)

How do you feel about meat consumption? What actions can we take to make its production better for all creatures?

]]>http://www.dmu.edu/dose/2013/10/meatless-monday-everyday/feed/0Friday recipe: roasted root vegetableshttp://www.dmu.edu/dose/2011/10/friday-recipe-roasted-root-vegetables/
http://www.dmu.edu/dose/2011/10/friday-recipe-roasted-root-vegetables/#commentsFri, 28 Oct 2011 10:09:41 +0000http://www.dmu.edu/doseofdmu/?p=6237Last night I joined other members of the DMU community for a showing of Robert Kenner’s 2008 Emmy Award-winning film, “Food, Inc.,” which explores our industrial food system. Dominated by just a handful of mega-corporations, this system prioritizes uniformity, conformity, efficiency and cheapness in ways that reduce good nutrition, abuse workers and animals, endanger the environment, suck flavor and threaten just about everything else we should value. It makes a compelling case that consumers can change the system with their food purchases, including by choosing locally grown produce and meat. Kudos to DMU’s Medical Humanities Special Interest Group, Conservation and Sustainability Committee and Holistic Medicine Club for bringing the movie to campus!
The movie gives me yet another reason – not that I needed one – to trek to this Saturday’s Des Moines Downtown Farmers Market, 7 a.m. to noon on Court Avenue between First and Fifth streets. This is the market’s last session of the season, a great excuse to stock up on locally produced fruits and vegetables, salsa, jam, baked goods and much more. Plus it’s simply a fun and festive event!

“Food, Inc.” and local farmers markets inspire this week’s recipe, another easy, healthy and flexible concoction you can tailor to your tastes. Switch out the vegetables for what you like; change the seasonings if you prefer cumin, mustard, cayenne, basil, sage, turmeric or whatever. Whatever you use, you’ll feel good you’re eating something healthy for you and for our planet.

Roasted root vegetables

Olive oil

Half head of cauliflower (okay, I know this isn’t a root vegetable, but it works!)

Preheat oven to 350 degrees. Chop all vegetables into bite-sized pieces. Place in a large bowl and toss with a tablespoon or two of olive oil and black pepper to taste. Spread vegetables in a single layer on a rimmed baking sheet. Roast in the oven for 15 minutes; stir and then roast 10 minutes more. Remove from oven and toss with the minced garlic and chopped ginger. Return to the oven for a final 15 minutes. Devour.